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Butternut Turkey Soup Recipe

Butternut Turkey Soup Recipe

Although hearty with lots of nutritious vegetables and turkey, this soup is also light and luscious. —Denise LaRoche, Hudson, New Hampshire
TOTAL TIME: Prep: 30 min. Cook: 35 min. YIELD:6 servings


  • 3 shallots, thinly sliced
  • 1 teaspoon olive oil
  • 3 cups reduced-sodium chicken broth
  • 3 cups cubed peeled butternut squash (3/4-inch cubes)
  • 2 medium red potatoes, cut into 1/2-inch cubes
  • 1-1/2 cups water
  • 2 teaspoons minced fresh thyme
  • 1/2 teaspoon pepper
  • 2 whole cloves
  • 3 cups cubed cooked turkey breast


  • 1. In a large saucepan coated with cooking spray, cook shallots in oil over medium heat until tender. Stir in the broth, squash, potatoes, water, thyme and pepper.
  • 2. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Stir into soup. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in turkey; heat through. Discard spice bag. Yield: 6 servings (2 quarts).

Nutritional Facts

1-1/3 cups equals 192 calories, 2 g fat (trace saturated fat), 60 mg cholesterol, 332 mg sodium, 20 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.